Toro Albala Gran Reserva Don PX (half-bottle) 1979

Sherry from Spain

Item No. 97880
  • WS90

Winemaker's Notes

Select lots of Pedro Ximénez are destined for oak barrels, sealed and left for decades in single-vintage state. After a minimum of 25 years, vintages are selected for release only when they have attained classic character. Opaque, black mahogany color with a caramel-like bite.

"Aromas of fresh fig and roses pick up treacle and smoke notes in this distinctive fortified wine. It's mellow, and it remains persistent through the long finish. Drink now." 90 points
Wine Spectator
January 1, 2008

Customer Reviews Sign In to Add Your Own

Gordon Smith - Nashville, TN (read all my reviews)

A wonderful, rich, multifaceted dessert wine, it was a real privilege to uncork a bottle of '79 Toro Albala GR PX with good friends for a special occasion. Paired (perfectly) with candied pecans, orange/ginger cookies, and spicy cinnamon chocolate, it was one of the most memorable wine experiences of my life. Flavors of toffee, dark chocolate, raisins, figs, a variety of spices, coffee, and even orange peel were all very prominent, rotating on the palate. The nose was equally superb, and the finish was at least two minutes long. This is one of the most satisfying, value-priced wines I have ever experienced, and I cannot recommend it highly enough.
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Jon Howell - College Station, TX (read all my reviews)

The vintner makes Pedro Ximinex grapes which are used to make Cream Sherries different from regular sherries. He then takes a large portion of the juice and makes this wine. The trick is that he stores it for 25 years in oak barrells and just lets it sit and mellow. Then each year he tastes it to determine which year is "ready" for release. The last couple batches were 1979 (available now), 1971 (last year) and 1974 a couple years ago. Typically sold in 1/2 bottles full size bottles are made as well (at least teh 1974 release was done in both sizes). When he thinks they are ready then they are bottled and released. This is why a 30 year old wine has a new label. This is a robust fruity sweet wine. But don't think Muscatto. A tawny Port might be the closest flavor to this but not nearly as rough to the pallette as most ports. You'd be tempted to match this with Chocolate or Cherries but in real terms this is a desert in a glass. We prefer to drink it in small apertiff styled glasses as you drain the whole bottle way to fast any other way. You can uncork it today and just put the sork back in the bottle and it will remain good for weeks. Does not go vinegary. Does not need to breath as the flavor will not shift with air. When you take the first sip you'll get cherries and currants. As you let it go down the back of your throat the flavors will shift. After you swallow the residual will be yet different again. The experience is very pleasant. I've not met anyone that did not really love it.
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Learn About Toro Albala Map ItMap It

When Sherry began to suffer an image problem, Montilla-Moriles was doubly hit: if sherry was the tipple of vicars and maiden aunts only, then Montilla was the tipple of vicars and maiden aunts on an economy drive. This was because Montilla had come to be regarded merely as a cheap alternative to its more famous neighbour. It is certainly true that a lot of Montilla grapes used to...

Read More About Toro Albala

Learn About Other Spain

The third largest country in production, Spain ranks first in land under vine. Diversity and innovation are the key factors bringing Spain back into the world wine market. The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don't garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino...

Read More About Other Spain

Learn About Sherry

Sherry Sherry is a fortified wine made by adding grape spirits after ferementation. The name sherry comes from the English attempt to say Jerez, the southwest coastal region of Spain where Sherry is made. Sherry comes in two basic styles, fino and olorosso. The fino style is pale colored, crisp and dry, while olorosso is much darker and nuttier, and can range from dry to...

Read More About Sherry

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